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Cooking with Kellogg's Corn Flakes

Monday, March 13, 2006

Americans have been eating Kellogg's Corn Flakes for 100 years and the cereal maker is kicking off a year long celebration in honor of its 100th anniversary. For most of us, cornflakes means breakfast food. But innovative cooks have come up with ways to use Corn Flakes in all kinds of recipes from cookies to enchiladas.

Executive Chef Marshall Shafkowitz with the Le Cordon Bleu Program at The Cooking and Hospitality Institute of Chicago is one local chef who has found new ways to use this popular breakfast staple. He also shares ten of the most popular Corn Flake recipes, developed over the last century. Among them are Oven Crisp Pork Chops, Magic Cookie Bars and Double Coated Chicken. Some less traditional recipes were also developed for Kellogg's by TV chef Daisy Martinez.

KELLOGG COMPANY CELEBRATES A CENTURY
Company Commemorates 100 Years of 'Bringing its Best'
to Consumers Around the World

Kellogg Company, the world's largest breakfast producer and leading provider of convenience foods, today announced the kick-off of its 100th anniversary celebration. Breakfast as we know it today was an accident. In the late 1800s at the Battle Creek Sanatorium, a combination hospital and health spa for the elite and famous, W.K. Kellogg, business manager, and his brother, Dr. John Harvey Kellogg, chief physician, were in the process of cooking some wheat for a type of granola when they were called away. When they returned, the wheat had become stale. They decided to force the tempered grain through the rollers anyway, and surprisingly, the grain did not come out in long sheets of dough. Instead each wheat berry was flattened and came out as a thin flake. This flake was a springboard for innovation that resulted in the creation of Kellogg's Corn Flakes cereal and led to the formation of the Battle Creek Toasted Corn Flake company in 1906, which eventually became Kellogg Company - changing the form of breakfast forever. This kind of innovation is core to Kellogg history and culture. In fact, during its anniversary year, the company will unveil a number of new innovations including Granola Munch 'Ems, Yogos fruit and yogurt snacks and Special K Snack Bites.

From the Corner Store to the Corners of the World

Although the last century has seen dramatic shifts in the way people live, Kellogg has been a reliable presence decade after decade, introducing now-classic brands such as Rice Krispies (1928), Kellogg's Frosted Flakes (1952), Special K (1956), Froot Loops (1963) and Apple Jacks (1965). As distinctive as its new products were, so too were the company's marketing strategies. For example, Kellogg created its first premium, "The Funny Jungleland Moving Picture Book," in 1910. Kellogg also introduced some of today's most recognizable and favorite characters such as Snap! Crackle! Pop! (1933), Tony the Tiger (1952) and Toucan Sam (1963).

From the beginning, W.K. Kellogg wanted to share his products with other countries, and began distributing Kellogg's Corn Flakes in Canada in 1914. To keep the company growing, Kellogg presented its first public offering in January of 1952. It is now traded on the New York Stock Exchange under the ticker symbol K.

A Thank You to Kellogg Friends

In recognition of its centennial, the company plans a variety of activities for employees and the communities in which it operates.

Additionally, the company continues W.K.'s legacies of giving back to the community and promoting healthy lifestyles. In honor of the 100th Anniversary, Kellogg Company's Corporate Citizenship Fund will contribute $1 million to YMCA Activate America. YMCA Activate America focuses on community-based solutions to help individuals and families live healthier lives and to create healthier communities.

"We're delighted to celebrate our 100th anniversary this year and want to take the opportunity to extend our most heartfelt thanks to the generations of people around the globe who have grown up eating Kellogg's products," said James M. Jenness, chairman and chief executive officer of Kellogg Company. "We look forward to continuing to provide consumers with the great tasting, high-quality foods that were inspired by W.K. Kellogg's original vision."

Kellogg Company's centennial will be celebrated throughout 2006 with various events. Details are listed and will be updated on www.Kellogg100.com.

About Kellogg Company

With 2005 sales in excess of $10 billion, Kellogg Company is the world's leading producer of cereal and a leading producer of convenience foods, including cookies, crackers, toaster pastries, cereal bars, frozen waffles, and meat alternatives. The Company's brands include Kellogg's, Keebler, Pop-Tarts, Eggo, Cheez-It, Club, Nutri-Grain, Rice Krispies, All-Bran, Special K, Mini-Wheats, Chips Deluxe, Sandies, Morningstar Farms, Famous Amos, and Kashi. Kellogg products are manufactured in 17 countries and marketed in more than 180 countries around the world. For more information, visit Kellogg's web site at http://www.kelloggcompany.com.

KELLOGG'S CORN FLAKES
Top 10 Corn Flakes Recipes

Double Coated Chicken

Ingredients

7 cups Kellogg's Corn Flakes® cereal

1 egg

1 cup fat-free milk

1 cup all-purpose flour

½ teaspoon salt

¼ teaspoon butter

3 pounds chicken pieces (with or without skin), rinsed and dried

3 tablespoons margarine or butter, melted.

Directions

1. Place KELLOGG'S CORN FLAKES® cereal in shallow dish or pan. Set aside.

2. In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

3. Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot. Yield: 6 servings

Baked Cheese Sticks

Ingredients

4 cups Kellogg's Corn Flakes cereal (crushed to 1 cup) or 1 cup Kellogg's Corn Flakes Crumbs

1 teaspoon garlic salt

½ teaspoon oregano

¼ cup all-purpose flour

2 egg whites

2 tablespoons water

1 package (8 oz.) mozzarella cheese

Directions

1. Combine KELLOGG'S CORN FLAKES® cereal, garlic salt, and oregano in pie plate or shallow bowl. Place flour in second pie plate or bowl. In another bowl, beat egg whites and water with fork until thoroughly combined.

2. Cut cheese into 12 sticks approximately 2-3/4 inches long. Dip cheese in flour, then in egg mixture, then cereal mixture. Carefully repeat dipping in egg mixture and cereal mixture to double coat completely. Place on foil-lined shallow baking pan coated with cooking spray. Coat remaining cheese using same method. Lightly spray coated cheese sticks with cooking spray. Let stand about 30 minutes.

3. Bake at 400° F for 8 minutes or until cheese is soft and sticks are lightly browned. Serve hot with pizza sauce or salsa, if desired. Yield: 6 servings

Kellogg's Corn Flakes Enchiladas

Ingredients

1 ½ cups tomato paste

4 cups water

1 teaspoon salt

4 teaspoons ground cumin

2 cloves garlic, finely chopped

1 pound lean ground beef

1 medium onion, finely chopped

2 cups (8 oz.) shredded Cheddar cheese, divided

1 cup Kellogg's Corn Flakes® cereal (crushed to ½ cup)

½ cup sliced ripe olives

12 (7-inch) corn tortillas

Directions

1. In 3-quart saucepan, stir together tomato paste, water, salt, chili powder, cumin and garlic. Bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat.

2. In large saucepan, brown beef with onion. Drain. Stir in 1 cup of the tomato mixture, 1 cup of the cheese, KELLOGG'S CORN FLAKES® cereal and olives. Pour remaining tomato mixture into 13 x 9 x 2-inch baking pan.

3. Spoon 2 tablespoons of beef mixture onto center of each tortilla. Roll up tortilla and place in pan, seam side down. Top filled tortillas with remaining beef mixture.

4. Bake at 350° F about 15 minutes. Sprinkle remaining cheese over top. Bake about 5 minutes longer or until cheese melts and enchiladas are thoroughly heated. Yield: 6 servings

Oven Crisped Pork Chops

Ingredients

1 egg

1 teaspoon salt

1 teaspoon oregano

¼ teaspoon pepper

¼ teaspoon garlic powder

3 tablespoons fat-free milk

2 tablespoons lime juice

6 center-cut pork chops, about ¾ thick

4 cups Kellogg's Corn Flakes® cereal

Directions

1. Beat egg, spices, salt, milk and lime juice together in shallow bowl.

2. Dip pork chops in egg mixture, then in Kellogg's Corn Flakes® cereal. Place in single layer in shallow baking pan coated with cooking spray or foil lined.

3. Bake at 350 ° F about 1 hour until tender and meat is no longer pink. Serve hot. Yield: 6 servings

Holiday Wreaths

Ingredients

1/3 cup margarine or butter

1 package (10 oz. about 40) regular marshmallows or

4 cups miniature marshmallows

1 teaspoon green food coloring

6 cups Kellogg's Corn Flakes® cereal or

Red cinnamon candies

Prepared vanilla frosting

Directions

1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.

2. Add KELLOGG'S CORN FLAKES® cereal. Stir until well-coated.

3. Using 1/4 cup dry measure coated with cooking spray, evenly portion warm cereal mixture. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container. Yield: 16 wreaths

Note

Use fresh marshmallows for best results.

Children should be supervised.

Green paste food coloring makes the best color for wreaths

MICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.

TO MAKE ONE LARGE WREATH: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.

Magic Cookie Bars

Ingredients

6 cups Kellogg's Corn Flakes® cereal (crushed to 1 ½ cups)

3 tablespoons sugar

½ cup margarine or butter, softened

1 cup coarsely chopped walnuts

1 package (6 oz., 1 cup) semi-sweet chocolate morsels

1 1/3 cups (3 ½ oz.) flaked coconut

1 can (15 oz.) sweetened condensed milk

Directions

1. Measure KELLOGG'S CORN FLAKES® Crumbs, sugar and margarine into 13 x 9 x 2-inch baking pan. Mix thoroughly. With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.

2. Sprinkle walnuts, chocolate morsels and coconut evenly over crust. Pour sweetened condensed milk evenly over top.

3. Bake at 350° F about 25 minutes or until lightly browned around edges. Cool completely before cutting into bars. Store in airtight container in refrigerator. Yield: 4 dozen

Note : MICROWAVE DIRECTIONS:

1. Microwave margarine in 12 x 7 1/2 x 2-inch glass baking dish on HIGH until melted. Add KELLOGG'S CORN FLAKES® Crumbs and sugar. Mix thoroughly. Press lightly in bottom of dish to form crust.

2. Sprinkle walnuts, chocolate chips, and coconut evenly over KELLOGG'S CORN FLAKES® Crumbs crust. Pour sweetened condensed milk evenly over top.

3. Microwave on HIGH about 7 minutes or until lightly browned around edges. Cool completely before cutting into bars.

Cereal Coconut Squares

Ingredients

1 ½ cups Kellogg's Corn Flakes® cereal

1 cup flaked coconut

½ cup salted peanuts

½ cup half and half

½ cup light corn syrup

½ cup sugar

Directions

1. In large mixing bowl, coated with cooking spray, combine KELLOGG'S CORN FLAKES® cereal, coconut and peanuts.

2. In 2-quart saucepan, combine half and half, corn syrup and sugar. Cook over medium heat, stirring occasionally to 240° F (soft ball in cold water). Remove from heat.

3. Pour syrup over cereal mixture, coating evenly. Press mixture into 9 x 9 x2-inch pan coated with cooking spray. Cool completely. Cut into squares. Store in airtight container. Yield: 3 dozen

Cornflake Muffins

Ingredients

1 ½ cups all-purpose flour

¼ cup sugar

1 tablespoon baking powder

¼ teaspoon salt

2 cups Kellogg's Corn Flakes® cereal (crushed to 1 cup)

1 ¼ cups fat-free milk

1 egg

3 tablespoons vegetable oil

Directions

1. Stir together flour, sugar, baking powder and salt. Set aside.

2. In large mixing bowl, combine KELLOGG'S CORN FLAKES® cereal and milk. Let stand 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.

3. Bake at 400° F about 20 minutes or until lightly browned. Serve warm. Yield: 12 muffins

Fruit Pizza

Ingredients

4 cups Kellogg's Corn Flakes® cereal (crushed to 1 cup)

2 tablespoons sugar

2 tablespoons margarine or butter, softened

2 tablespoons light corn syrup

2 packages (8 oz. each) light cream cheese, softened

1 jar (7 oz.) marshmallow cr�me

2-3 cups sliced fresh fruit or canned, well-drained

Directions

1. In medium mixing bowl, combine Kellogg's Corn Flakes® cereal, sugar, margarine and corn syrup. Press mixture evenly and firmly in bottom of 12-inch pizza pan.

2. Bake at 350° F degrees about 5 minutes or until lightly browned. Cool completely.

3. Combine cream cheese and marshmallow cr�me. Spread over crust.

4. Arrange fruit over cream cheese mixture. Chill about 1 hour or until firm. Serve cold. Yield: 12 servings

Creamy Green Bean Casserole

Ingredients

¼ cup margarine or butter, divided

2 cups (4 oz.) Kellogg's Corn Flakes® cereal (crushed to 1 ½ cups)

2 tablespoons flour

¼ teaspoon salt

¼ teaspoon pepper

1 teaspoon sugar

1 ½ teaspoons onion powder

1 cup low-fat sour cream

1 package (20 oz.) French-style green beans, cooked and drained

1 cup (4 oz.) shredded low-fat Swiss cheese

Directions

1. In 3-quart saucepan, melt margarine over low heat. Remove from heat. Remove 2 tablespoons margarine and mix with Kellogg's Corn Flakes® cereal. Set aside for topping.

2. To remaining margarine in pan, stir in flour, pepper, salt, sugar and onion powder. Gradually stir in sour cream. Fold in green beans. Pour into 10 x 6 x 2-inch (1 ½ quart) glass baking dish coated with cooking spray. Sprinkle cheese and cereal mixture over casserole.

3. Bake at 400° F about 20 minutes or until thoroughly heated. Serve hot. Yield: 8 servings

Kellogg's Centennial Chicken Sausage Patties

Ingredients

1 pound ground chicken

2 tablespoons of sofrito

¼ teaspoon ground cumin

1 teaspoon salt

Fresh ground black pepper

¼ cup finely crushed Kellogg's Corn Flakes®

Canola oil

Directions

1. Thoroughly combine the chicken, sofrito, spices and Kellogg's Corn Flakes®. Form into golf ball size balls, and flatten to ¼ inch thick patties.

2. Pour enough oil into a skillet to coat the bottom, at high heat, until hot but not smoking. Place the patties in the skillet, lower heat to medium high, and turn the patties when golden brown. Cook through and drain on paper towels. Serve hot. Makes approximately eight patties.

Daisy's Sofrito

Ingredients

2 medium Spanish olives, cut into large chunks

3 to 4 Italian frying peppers or cubanelle peppers

16 to 20 cloves garlic, peeled

1 large bunch cilantro, washed

7 to 10 ajices dulces (see Daisy's Pantry), optional

4 leaves of cilantro (see Daisy's Pantry), or another handful cilantro

3 to 4 ripe plum tomatoes, cored and cut into chunks

1 large red bell pepper, cored, seeded and cut into large chunks

Directions

1. Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped.

2. With the motor running, add the remaining ingredients one at a time and process until smooth.

3. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

Celebration Chorizo Breakfast Tart (makes 2 9-inch tarts)

Crust

2 cups finely crushed Kellogg's Corn Flakes®

2 cups flour

2 sticks of unsalted butter, cut into small cubes

1 teaspoon salt

7 -8 tablespoons ice water

Custard

1 tablespoon olive oil

1 large onion, medium dice

1 sweet red bell pepper, medium dice

2 chorizo, skinned, and medium dice

8 ounces Monterey Jack cheese, shredded

5 large eggs

2 cups cream

Salt and fresh ground pepper

Directions

1. Preheat oven to 400F degrees.

2. Mix Kellogg's Corn Flakes®, flour and salt in food processor. Pulse the butter into the dry ingredients. With the motor running, add ice water, a tablespoon at a time, until the dough pulls away from the side of the work bowl. Divide the "dough" into 2 parts, reserving ¼ cup of it for "mending" your crust. The dough will resemble a shortcrust. Pat it into your tart pans, and set in the refrigerator for 10 minutes to firm. Blind bake for 15 minutes and set aside to cool. Lower oven to 375 degrees.

3. Heat the olive oil in a medium skillet, and add the onions. When they start to color add the chorizo, then the red peppers. Cook until chorizo is fragrant and the vegetable tender. Make your custard while this mix cools. Whisk the eggs with the cream, and season with salt and pepper.

4. Divide the chorizo-veggie mixture between the two tarts, and sprinkle with the Jack cheese. Pour the custard into the tart shell, and bake for 30 - 40 minutes, or until the center is set. Serve warm.

Mango-Almond Crisp

Ingredients

Crumble

1 ½ sticks of unsalted butter

6 tablespoons brown sugar

1 cup flour

½ cup almond flour

1 cup Kellogg's Corn Flakes®

6-8 mangoes

1 teaspoons lime juice

¼ teaspoon ground ginger

1 tablespoon sugar

1 tablespoon corn starch

Baking spray

Directions

1. Cream the butter and brown sugar until light. Cut in the flour and almond flour until crumbly. Fold in the Kellogg's Corn Flakes® and refrigerate 15 minutes.

2. Using the pit of the mango as a guide, cut down along the broad side of the mango so that you have 2 "halves". Remove the skin from the mango and then slice crosswise into ½ inch slices. Toss with lime juice. Mix the ginger, sugar, and corn starch together and mix in with the mango.

3. Spray a 9 inch baking dish with baking spray, add the mango, sprinkle with crumb topping and bake for 20-25 minutes, or until golden and bubbling. Serve warm.

Pastel de Choclo (Chilean Meat and Corn Casserole)

Ingredients

Picadillo

1 tablespoon of olive oil

2 pounds of meatloaf mix (or 1 pound each of ground beef and pork)

3 tablespoons tomato paste

2 tablespoons finely crushed Kellogg's Corn Flakes®

¼ cup alcaparrado (olive salad)

1 cup raisins

½ - ¾ cup beef broth

Crust

1 cup cornmeal

½ cup flour

1 cup slightly crushed Kellogg's Corn Flakes®

1 ½ tablespoon baking powder

1 teaspoon salt

½ teaspoon ground cumin

1 ½ cups milk

1 egg beaten

2 tablespoons unsalted butter

Directions

1. Preheat oven to 400 degrees.

2. Heat olive oil at medium high heat in a large skillet and brown the meat, draining the oil when the meat is brown. Work in the tomato paste, stirring so it doesn't stick. Add the finely crushed Kellogg's Corn Flakes®, the alcaparrado, and the raisins, until well blended. Add the beef broth in thirds, stirring so that mixture thickens slightly. Add salt and fresh ground pepper, and place in a 9x9 square baking dish.

3. Mix the dry ingredients in a large bowl. Beat the egg and milk together. Make a well in the center of the dry ingredients, pour the wet ingredients in, stirring to quickly incorporate. Do not over mix.

4. Pour the Kellogg's Corn Flakes® mixture onto the picadillo, and dot with butter. Bake 20 - 25 minutes, or until bubbly and crusty golden in some spots.

For more recipes, visit www.kelloggcompany.com.

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